Pepper, Aji Colorado (Capsicum baccatum), packet of 50 seeds, organic

$2.95

Family:  Nightshade (Solanaceae)

Perennial in Zones 10-12, otherwise grown as an annual, 120 days to harvest

~30,000 Scoville Heat Units

(Aji Colorado Chili Peppers) Member of a little known group of peppers native to Bolivia and Peru.  Makes a fast growing, flat-topped bush 24-30” tall, loaded with ornamental flowers giving way to red, elongated fruits that are not particularly hot, but have a lot of flavor.  We use these sweet-spicy, thin-walled fruits fresh in season, as a fresh condiment, sliced up on stir-fry or whenever someone has the impulse to soak some beans and make chili.  As a dried pepper, they make a great sprinkle for the table, the pizza, or both and ground up they become an incomparable chili powder.  The plants are highly adaptable to N. American temperate gardens, with easy germination in cool soils and a short maturation period, although not as quick as “Criolla Sella,” which is a related pepper that is also recommended.  Aji Colorado handles wet conditions and high elevation better than other peppers—resistant to viral pathogens.  Another highly significant aspect of Capsicum baccatum is that the mature peppers or nearly mature peppers remain more or less unaffected by light frosts.  This means that harvest may occur on into November in our zone 6, and we make some of the best harvests on this plant in the late season.  Do not prematurely pull up vines–they will keep pumping!

50 seeds/pkt., Certified Organically Grown

 

Pepper, Aji Colorado (Capsicum baccatum), packet of 50 seeds, organic

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  1. Richo Cech

    Admin Richo Cech

    Recipe for Aji Colorado Relish

    Slice fresh red peppers into thin slices with a sharp knife or scissors, excluding the seeds and pulp

    Put the fresh pepper slices in a steep sided bowl or a widemouth glass jar

    Add salt to taste (I like to put 1/2 teaspoon salt per cup of peppers), sprinkled over the top of the pepper slices

    Add sufficient apple cider vinegar or fresh lemon juice to cover the pepper slices

    Cover the dish with a plate or loosely fit a lid to the jar and allow to sit.

    Consume right away or anytime over the next few days.  The relish stays good for a couple of days at room temperature and may be refrigerated to preserve it for longer.  This is a very zesty garnish that will enliven any food.  Tired of beans and rice?  Add some Aji Colorado pepper relish–it will be a whole new food!

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